My twist of this Swedish classic that I adore- skagen. Instead of shrimps, I’m making mine with tofu, sourcream, green apples for more sour & fruity crisp on a layer of roasted Jerusalem artichoke with a olive oil roasted freshly baked baguette. Totally plantbased and so freaking delicious that even…
Cut the Jerusalem artichoke into thin slices and lay them out on a baking tray lined with baking paper. Bake in the oven at 200 degrees for 10 minutes.
2
Crumble the tofu, cut the apple, onion into small pieces and mix together with sourcream, dijon mustard, caviar (save some for garnish), dill, salt, black pepper, lemonjuice & zest.
3
Toast the baguette in olive oil, add roasted jerusalem artichoke & the skagen. Garnish with vegetarian caviar, dill & enjoy!
